Creamy Mushroom & Truffle Fettuccine
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Creamy Mushroom & Truffle Fettuccine

Creamy Mushroom & Truffle Fettuccine

with Rocket, Pear & Parmesan Salad

Allergens:
Milk
•Gluten
•Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

garlic

1

parsley

1

sliced mushrooms

1

vegetable stock pot

1

rocket leaves

1

truffle oil

1

chicken breast

1

light cooking cream

(Contains Milk;)

1

pear

1

silverbeet

1

fettuccine

(Contains Gluten, Wheat; May be present: Egg, Soy. )

Not included in your delivery

1

olive oil

1

butter

1

balsamic vinegar

1

honey

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Nutritional Values

Energy (kJ)3949 kJ
Calories0 kcal
Fat43.6 g
of which saturates19.8 g
Carbohydrate78.7 g
of which sugars15.3 g
Dietary Fibre0 g
Protein54.9 g
Cholesterol0 mg
Sodium1047 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop silverbeet. Thinly slice pear. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to the saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've added chicken breast, cut chicken into 2cm chunks.

2

• Meanwhile, heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, tossing, until browned and softened, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream and vegetable stockpot. Simmer until thickened, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Once the mushrooms have been cooking for 2-3 minutes, add chicken and cook until browned and cooked through (when no longer pink inside), 5-6 minutes. Continue as above.

3

• Add silverbeet, fettuccine, 1/2 the grated Parmesan cheese and 1/2 the reserved pasta water to the pan. Toss to combine. • Remove pan from heat. Add a splash more pasta water to loosen the pasta, if needed. Season with salt and pepper. • Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add pear and rocket leaves. Toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

4

• Roughly chop parsley. • Divide creamy mushroom fettuccine between bowls. Drizzle some truffle oil (if using) over the pasta to taste. Sprinkle with parsley. • Sprinkle remaining Parmesan over pasta and salad. Serve pasta with the rocket, pear and Parmesan salad. Enjoy!

TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.